Paper Title:
Effect of Different Fermentation Conditions on the Nitrite Concentration of Carrot-Pickles Fermented by Lactobacillus Preparation
  Abstract

Pickle is normally served as a side dish with the main meal or used as an appetizer and also favored by many Chinese. However, the accumulation of nitrite is a common problem faced during many vegetables fermentations. Effects of different fermentation conditions on the nitrite concentration were investigated during the preparation of lactobacillus pickles by using the modern biological technology. The results showed that the salt, lactobacillus preparation and some accessories could reduce the nitrite content during the carrot-pickles fermentation, and improve the safety of lactobacillus preparation pickles.

  Info
Periodical
Chapter
Chapter 5: Advanced Manufacturing Technology
Edited by
Xiaodong Zhang, Zhijiu Ai, Prasad Yarlagadda and Yun-Hae Kim
Pages
782-785
DOI
10.4028/www.scientific.net/AMR.338.782
Citation
W. T. Li, Z. M. Che, Y. G. Xing, M. Y. Li, W. L. Xiang, J. Tang, S. H. Zhu, "Effect of Different Fermentation Conditions on the Nitrite Concentration of Carrot-Pickles Fermented by Lactobacillus Preparation", Advanced Materials Research, Vol. 338, pp. 782-785, 2011
Online since
September 2011
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$32.00
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